Commercial Cooking NC II 2

8/13/2019 Commercial Cooking NC II 2

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TR - COMMERCIAL COOKING NC II Promulgated March 2005

COMMERCIAL COOKING NC II

TRAINING

REGULATIONS

TOURISM SECTOR

(HOTEL AND RESTAURANT)

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT

AUTHORITYEast Service Road, South Superhighway, Taguig City, Metro Manila


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TR - COMMERCIAL COOKING NC II (Amended) Promulgated July 2009

TABLE OF CONTENTS

TOURISM SECTOR(HOTEL AND RESTAURANT)


Page No.

SECTION 1 COMMERCIAL COOKING NC II QUALIFICATION 1- 2

SECTION 2 COMPETENCY STANDARDS

Basic Competencies 3 - 17 Common Competencies 18 - 35 Core Competencies 36 - 100

SECTION 3 TRAINING STANDARDS

3.1 Curriculum Design 101 - 1133.2 Training Delivery 114 - 1153.3 Trainee Entry Requirements 115

3.4 List of Tools, Equipment and Materials 115 - 1183.5 Training Facilities 1193.6 Trainers Qualifications 1193.7 Institutional Assessment 119

SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATIONARRANGEMENTS 120 - 121

COMPETENCY MAP 122

DEFINITION OF TERMS 123 - 124

ACKNOWLEDGEMENTS 125 - 126


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TRAINING REGULATIONS FOR


SECTION 1 COMMERCIAL COOKING NC II QUALIFICATION

The COMMERCIAL COOKING NC IIQualification consists of competencies thata person must achieve to clean kitchen areas, cook hot and cold meals, and prepare,portion and plate meat/food to guests in hotels, motels, restaurants, clubs, canteens,resorts and luxury lines/cruises.

This Qualification is packaged from the competency map of the Tourism Sector(Hotel and Restaurant) as shown in Annex A.

The Units of Competency comprising this Qualification include the following:

CODE NO. BASIC COMPETENCIES

500311105 Participate in workplace communication500311106 Work in a team environment500311107 Practice career professionalism500311108 Practice occupational health and safety procedures

CODE NO. COMMON COMPETENCIES

TRS311201 Develop and update industry knowledgeTRS311202 Observe workplace hygiene proceduresTRS311203 Perform computer operations

TRS311204 Perform workplace and safety practicesTRS311205 Provide effective customer service

CODE NO. CORE COMPETENCIES

TRS512328 Clean and maintain kitchen premisesTRS512325 Organize and prepare foodTRS512338 Select, prepare and cook meatTRS512327 Receive and store kitchen suppliesTRS512331 Prepare stocks, sauces and soupsTRS512339 Prepare cook and serve food for menusTRS512329 Prepare appetizers and salads

TRS512330 Prepare sandwichesTRS512332 Prepare vegetables, fruits, eggs and starch productsTRS512333 Prepare and cook poultry and game


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TRS512337 Prepare and portion controlled meat cutsTRS512334 Prepare and cook seafoodTRS512335 Prepare hot and cold dessertsTRS741336 Prepare pastry, cakes, and yeast-based productsTRS512326 Present food

TRS512340 Package prepared foodstuffs

A person who has achieved this Qualification is competent to be employed inany of the following positions:

Commis

Pastry Cook

Hot-Kitchen Cook

Pantry Worker/Cold-Kitchen Cook


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SECTION 2 COMPETENCY STANDARDS

This section gives the details of the contents of the basic, common and core units

of competency required in COMMERCIAL COOKING NC II.

BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

UNIT CODE : 500311105

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudesrequired to gather, interpret and convey information inresponse to workplace requirements.

ELEMENTPERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables1. Obtain and convey workplace

information

1.1 Specific and relevant information is accessedfrom appropriate sources

1.2 Effective questioning , active listening andspeaking skills are used to gather and conveyinformation

1.3 Appropriate medium is used to transferinformation and ideas

1.4 Appropriate non- verbal communication is used1.5 Appropriate lines of communicationwith

supervisors and colleagues are identified andfollowed

1.6 Defined workplace procedures for the location andstorage of information are used

1.7 Personal interaction is carried out clearly andconcisely

2. Participate in workplacemeetings and discussions

2.1 Team meetings are attended on time2.2 Own opinions are clearly expressed and those of

others are listened to without interruption2.3 Meeting inputs are consistent with the meeting

purpose and established protoco ls2.4 Workp lace interactions are conducted in a

courteous manner2.5 Questions about simple routine workplace

procedures and maters concerning workingconditions of employment are asked andresponded to

2.6 Meetings outcomes are interpreted andimplemented


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Italicized terms are elaborated in the Range of Variables

3. Complete relevant workrelated documents 3.1 Range offormsrelating to conditions ofemployment are completed accurately and

legibly3.2 Workplace data is recorded on standard

workplace forms and documents3.3 Basic mathematical processesare used for

routine calculations3.4 Errors in recording information on forms/

documents are identified and properly actedupon

3.5 Reporting requirements to supervisor arecompleted according to organizationalguidelines


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RANGE OF VARIABLES

VARIABLE RANGE

1. Appropriate sources 1.1. Team members1.2. Suppliers

1.3. Trade personnel

1.4. Local government

1.5. Industry bodies

2. Medium 2.1. Memorandum

2.2. Circular

2.3. Notice

2.4. Information discussion2.5. Follow-up or verbal instructions

2.6. Face to face communication

3. Storage 3.1. Manual filing system

3.2. Computer-based filing system

4. Forms 4.1. Personnel forms, telephone messageforms, safety reports

5. Workplace interactions 5.1. Face to face

5.2. Telephone5.3. Electronic and two way radio

5.4. Written including electronic, memos,instruction and forms, non-verbal includinggestures, signals, signs and diagrams

6. Protocols 6.1. Observing meeting

6.2. Compliance with meeting decisions

6.3. Obeying meeting instructions


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EVIDENCE GUIDE

1. Critical aspects ofCompetency

Assessment requires evidence that the candidate:

1.1. Prepared written communication following standard

format of the organization1.2. Accessed information using communication equipment1.3. Made use of relevant terms as an aid to transfer

information effectively1.4. Conveyed information effectively adopting the formal or

informal communication

2. UnderpinningKnowledge

2.1. Effective communication2.2. Different modes of communication2.3. Written communication2.4. Organizational policies

2.5. Communication procedures and systems2.6. Technology relevant to the enterprise and theindividuals work responsibilities

3. UnderpinningSkills

3.1. Follow simple spoken language3.2. Perform routine workplace duties following simple

written notices3.3. Participate in workplace meetings and discussions3.4. Complete work related documents3.5. Estimate, calculate and record routine workplace

measures3.6. Basic mathematical processes of addition, subtraction,

division and multiplication3.7. Ability to relate to people of social range in the

workplace3.8. Gather and provide information in response to

workplace requirements

4. ResourceImplications

4.1. Fax machine4.2. Telephone4.3. Writing materials4.4. Internet

5. Methods ofAssessment

5.1. Direct Observation5.2. Oral interview and written test

6. Context ofAssessment

6.1. Competency may be assessed individually in the actualworkplace or through accredited institution


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UNIT OF COMPETENCY: WORK IN TEAM ENVIRONMENT

UNIT CODE : 500311106

UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes toidentify role and responsibility as a member of a team.



1. Describe team role andscope

1.1. The role and ob ject ive of the teamis identifiedfrom available sources of informat ion

1.2. Team parameters, reporting relationships andresponsibilities are identified from teamdiscussions and appropriate external sources

2. Identify own role andresponsibility within team 2.1. Individual role and responsibilities within theteam environment are identified

2.2. Roles and responsibility of other team membersare identified and recognized

2.3. Reporting relationships within team and externalto team are identified

3. Work as a team member 3.1. Effective and appropriate forms ofcommunications used and interactionsundertaken with team members who contributeto known team activities and objectives

3.2. Effective and appropriate contributions made tocomplement team activities and objectives,based on individual skills and competencies andwork place con text

3.3. Observed protocols in reporting using standardoperating procedures

3.4. Contribute to the development of team workplans based on an understanding of teams roleand objectives and individual competencies of

the members.


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RANGE OF VARIABLES

VARIABLE RANGE

1. Role and objective ofteam 1.1. Work activities in a team environment withenterprise or specific sector

1.2. Limited discretion, initiative and judgementmaybe demonstrated on the job, eitherindividually or in a team environment

2. Sources of information 2.1. Standard operating and/or other workplaceprocedures

2.2. Job procedures

2.3. Machine/equipment manufacturers

specifications and instructions2.4. Organizational or external personnel

2.5. Client/supplier instructions

2.6. Quality standards

2.7. OHS and environmental standards

3. Workplace context 3.1. Work procedures and practices

3.2. Conditions of work environments

3.3. Legislation and industrial agreements3.4. Standard work practice including the storage,

safe handling and disposal of chemicals

3.5. Safety, environmental, housekeeping andquality guidelines


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EVIDENCE GUIDE

1. Critical aspects ofcompetency

Assessment requires evidence that the candidate:1.1. Operated in a team to complete workplace activity

1.2. Worked effectively with others1.3. Conveyed information in written or oral form1.4. Selected and used appropriate workplace language1.5. Followed designated work plan for the job1.6. Reported outcomes


2.1. Communication process2.2. Team structure2.3. Team roles2.4. Group planning and decision making

3. UnderpinningSkills 3.1. Communicate appropriately, consistent with the cultureof the workplace


The following resources MUST be provided:4.1. Access to relevant workplace or appropriately

simulated environment where assessment can takeplace

4.2. Materials relevant to the proposed activity or tasks5. Methods of

AssessmentCompetency may be assessed through:5.1. Observation of the individual member in relation to the

work activities of the group

5.2. Observation of simulation and or role play involving theparticipation of individual member to the attainment oforganizational goal

5.3. Case studies and scenarios as a basis for discussion ofissues and strategies in teamwork

6. Context forAssessment

6.1. Competency may be assessed in workplace or in asimulated workplace setting

6.2. Assessment shall be observed while task are beingundertaken whether individually or in group


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UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISM

UNIT CODE : 500311107

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes inpromoting career growth and advancement.



1. Integrate personal

objectives with

organizational goals

1.1 Personal growth and work plans are pursued towards

improving the qualifications set for the profession

1.2 Intra- and interpersonal relationships are maintained

in the course of managing oneself based on

performance evaluation

1.3 Commitment to the organization and its goal is

demonstrated in the performance of duties

1. Set and meet work

priorities

2.1 Competing demands are prioritized to achieve

personal, team and organizational goals and

objectives.

2.2 Resourcesare utilized efficiently and effectively to

manage work priorities and commitments

2.3 Practices along economic use and maintenance ofequipment and facilities are followed as per

established procedures

2. Maintain professional

growth and

development

3.1Trainings and career opp ortuni t iesare identified

and availed of based on job requirements

3.2Recog ni t ionsare sought/received and

demonstrated as proof of career advancement

3.3Licenses and /or cert i ficat ionsrelevant to job and

career are obtained and renewed


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RANGE OF VARIABLES

VARIABLE RANGE

1. Evaluation 1.1 Performance Appraisal1.2 Psychological Profile

1.3 Aptitude Tests

2. Resources 2.1 Human2.2 Financial2.3 Technology

2.3.1 Hardware

2.3.2 Software

3. Trainings and careeropportunities

3.1 Participation in training programs3.1.1 Technical3.1.2 Supervisory3.1.3 Managerial3.1.4 Continuing Education

3.2 Serving as Resource Persons in conferencesand workshops

4. Recognitions 4.1 Recommendations4.2 Citations4.3 Certificate of Appreciations4.4 Commendations4.5 Awards

4.6 Tangible and Intangible Rewards

5. Licenses and/orcertifications

5.1 National Certificates5.2 Certificate of Competency

5.3 Support Level Licenses5.4 Professional Licenses


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EVIDENCE GUIDE

1. Criticalaspects ofCompetency

Assessment requires evidence that the candidate:1.1 Attained job targets within key result areas (KRAs)1.2 Maintained intra - and interpersonal relationship in the

course of managing oneself based on performanceevaluation1.3 Completed trainings and career opportunities which are

based on the requirements of the industries1.4 Acquired and maintained licenses and/or certifications

according to the requirement of the qualification


2.1 Work values and ethics (Code of Conduct, Code of Ethics,etc.)

2.2 Company policies2.3 Company operations, procedures and standards

2.4 Fundamental rights at work including gender sensitivity2.5 Personal hygiene practices


3.1 Appropriate practice of personal hygiene3.2 Intra and Interpersonal skills3.3 Communication skills


The following resources MUSTbe provided:4.1 Workplace or assessment location4.2 Case studies/scenarios

5. Methods ofAssessment Competency may be assessed through:5.1 Portfolio Assessment5.2 Interview5.3 Simulation/Role-plays5.4 Observation5.5 Third Party Reports5.6 Exams and Tests

6. Context ofAssessment

6.1 Competency may be assessed in the work place or in asimulated work place setting


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UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETYPROCEDURES

UNIT CODE : 500311108

UNIT DESCRIPTOR : This unit covers the outcomes required to comply withregulatory and organizational requirements foroccupational health and safety.


Italicizedterms are elaborated in the Range of Variables1. Identify hazards and

risks1.1 Safety regulation sand workplace safety and

hazard control practices and procedures areclarified and explained based on organizationprocedures

1.2 Hazards/r isksin the workplace and their

corresponding indicators are identified to minimizeor eliminate risk to co-workers, workplace andenvironment in accordance with organizationprocedures

1.3 Cont ingency measuresduring workplaceaccidents, fire and other emergencies arerecognized and established in accordance withorganization procedures

2. Evaluate hazards andrisks

2.1 Terms of maximum tolerable limits which when

exceeded will result in harm or damage areidentified based on threshold limit values (TLV)

2.2 Effects of the hazards are determined

2.3 OHS issues and/or concerns and identified safety

hazards are reported to designated personnel in

accordance with workplace requirements and

relevant workplace OHS legislation


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Italicizedterms are elaborated in the Range of Variables

3. Control hazards andrisks

3.1 Occupational Health and Safety (OHS) proceduresfor controlling hazards/risks in workplace are

consistently followed3.2 Procedures for dealing with workplace accidents,fire and emergencies are followed in accordancewith organization OHS policies

3.3 Personal protect ive equipm ent (PPE)is correctlyused in accordance with organization OHSprocedures and practices

3.4 Appropriate assistance is provided in the event of aworkplace emergency in accordance withestablished organization protocol

4. Maintain OHSawareness 4.1 Emergency-related d r i l ls and trainings areparticipated in as per established organizationguidelines and procedures

4.2 OHS personal recordsare completed and updatedin accordance with workplace requirements


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RANGE OF VARIABLES

VARIABLE RANGE

1. Safety regulations May include but are not limited to:1.1 Clean Air Act1.2 Building code1.3 National Electrical and Fire Safety Codes1.4 Waste management statutes and rules1.5 Philippine Occupational Safety and Health

Standards1.6 DOLE regulations on safety legal

requirements1.7 CC regulations

2. Hazards/Risks May include but are not limited to:2.1 Physical hazardsimpact, illumination,

pressure, noise, vibration, temperature,radiation

2.2 Biological hazards- bacteria, viruses, plants,parasites, mites, molds, fungi, insects

2.3 Chemical hazardsdusts, fibers, mists,fumes, smoke, gasses, vapors

2.4 Ergonomics

2.4.1 Psychological factorsover exertion/

excessive force, awkward/staticpositions, fatigue, direct pressure,

varying metabolic cycles

2.4.2 Physiological factorsmonotony,

personal relationship, work out cycle

3. Contingency measures May include but are not limited to:3.1 Evacuation3.2 Isolation3.3 Decontamination

3.4 Calling emergency personnel


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VARIABLE RANGE

4. PPE May include but are not limited to:4.1 Mask4.2 Gloves4.3 Goggles4.4 Hair Net/cap/bonnet4.5 Face mask/shield4.6 Ear muffs4.7 Apron/Gown/coverall/jump suit4.8 Anti-static suits

5. Emergency-related drills andtraining

5.1 Fire drill5.2 Earthquake drill

5.3 Basic life support/CPR5.4 First aid5.5 Spillage control5.6 Decontamination of chemical and toxic5.7 Disaster preparedness/management

6. OHS personal records 6.1 Medical/Health records6.2 Incident reports6.3 Accident reports6.4 OHS-related training completed


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EVIDENCE GUIDE


Assessment requires evidence that the candidate:1.1 Explainedclearly established workplace safety and

hazard control practices and procedures

1.2 Identified hazards/risks in the workplace and itscorresponding indicators in accordance with companyprocedures

1.3 Recognized contingency measures during workplaceaccidents, fire and other emergencies

1.4 Identified terms of maximum tolerable limits based onthreshold limit value- TLV.

1.5 Followed Occupational Health and Safety (OHS)procedures for controlling hazards/risks in workplace

1.6 Used Personal Protective Equipment (PPE) inaccordance with company OHS procedures and practices

1.7 Completed and updated OHS personal records inaccordance with workplace requirements2. Underpinning

Knowledge2.1 OHS procedures and practices and regulations2.2 PPE types and uses2.3 Personal hygiene practices2.4 Hazards/risks identification and control2.5 Threshold Limit Value -TLV2.6 OHS indicators2.7 Organization safety and health protocol2.8 Safety consciousness2.9 Health consciousness

3. UnderpinningSkills 3.1 Practice of personal hygiene3.2 Hazards/risks identification and control skills3.3 Interpersonal skills3.4 Communication skills


The following resources must be provided:4.1 Workplace or assessment location4.2 OHS personal records4.3 PPE4.4 Health records


Competency may be assessed through:5.1 Portfolio Assessment

5.2 Interview5.3 Case Study/Situation6. Context for

Assessment6.1 Competency may be assessed in the work place or in a

simulated work place setting


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COMMON COMPETENCIES

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

UNIT CODE : TRS311201

UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skillsrequired to access, increase and update industryknowledge. It includes seek information on the industryand update industry knowledge.


Italicized items are elaborated in the Range of Variable

1. Seek information on the

industry

1.1 Sources of informat ionon the industry are

correctly identified and accessed1.2 Inform at ion to assist effect ive work

performanceis obtained in line with jobrequirements

1.3 Specific information on sector of work isaccessed and updated

1.4 Industry information is correctly applied to day-to-day work activities

2. Update industry

knowledge

2.1 Informal and/or formal research is used to

update general knowledge of the industry2.2 Updated knowledge is shared with customers

and colleagues as appropriate and incorporatedinto day-to-day working activities


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RANGE OF VARIABLES

VARIABLE RANGE

1. Information sources Information sources may include but are not limitedto :1.1 media1.2 reference books1.3 libraries1.4 unions1.5 industry associations1.6 industry journals1.7 internet1.8 personal observation and experience

2. Information to assisteffective work performance

2.1 different sectors of the industry and theservices available in each sector

2.2 relationship between tourism andhospitality

2.3 relationship between the industry andother industries

2.4 industry working conditions2.5 legislationthat affects the industry

liquor health and safety hygiene

gaming workers compensation consumer protection duty of care building regulations

2.6 trade unionsenvironmental issues and requirements

2.7 industrial relations issues and majororganizations

2.8 career opportunities within the industry2.9 work ethic required to work in the

industry and industry expectations ofstaff2.10 quality assurance


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EVIDENCE GUIDE


Assessment requires evidence that the candidate/ trainee:1.1 Knew key sources of information on the industry

1.2 Updated industry knowledge1.3 Accessed and used industry information


2.1 Time management2.2 Ready skills needed to access industry information2.3 Basic competency skills needed to access the internet


3.1 Overview of quality assurance in the industry3.2 Role of individual staff members3.3 Industry information sources


4.1 Sources of information on the industry4.2 Industry knowledge


5.1 Interview/questions5.2 Practical demonstration5.3 Portfolio of industry information related to trainees work


6.1 Assessment may be done in the workplace or in asimulated workplace setting (assessment centers)

6.1 Assessment activities are carried out through TESDA'saccredited assessment center


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UNIT OF COMPETENCY: OBSERVE WORKPLACE HYGIENE PROCEDURES


UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skillsand attitudes in observing workplace hygiene procedures.It includes following hygiene procedures and identifyingand preventing hygiene risks.


Italicized items are elaborated in the Range of Variable

1. Follow hygieneprocedures

1.1 Workplace hygiene proceduresareimplemented in line with enterprise and legal

requirements1.2 Handling and storage of items are undertaken in

line with enterprise and legal requirements

2. Identify and preventhygiene risks

2.1 Potential hygiene r isksare identified in line withenterprise procedures

2.2 Action to minimize and remove r isks are takenwithin scope of individual responsibility ofenterprise/legal requirements

2.3 Hygiene risks beyond the control of individual

staff members are reported to the appropriateperson for follow up


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RANGE OF VARIABLES

VARIABLE RANGE

1. Hygiene procedures Hygiene procedures may include :1.1 safe and hygienic handling of food and

beverage1.2 regular hand washing1.3 correct food storage1.4 appropriate and clean clothing1.5 avoidance of cross-contamination1.6 safe handling disposal of linen and laundry1.7 appropriate handling and disposal of garbage1.8 cleaning and sanitizing procedures

1.9 personal hygiene

2. Hygiene risk 2.1 bacterial and other contamination arising frompoor handling of food

2.2 inappropriate storage of foods2.3 storage at incorrect temperatures2.4 foods left uncovered2.5 poor personal hygiene practices2.6 poor work practices

2.6.1 cleaning2.6.2 housekeeping

2.6.3 food handling2.6.4 vermin2.6.5 airborne dust

2.7 cross-contamination through cleaninginappropriate cleaning practices

2.8 inappropriate handling of potentially infectiouslinen

2.9 contaminated wastes such as blood and bodysecretions

2.10 disposal of garbage and contaminated orpotentially contaminated wastes

3. Minimizing or removing risk 3.1 auditing staff skills and providing training3.2 ensuring policies and procedures are followed

strictly3.3 audits or incidents with follow up actions


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EVIDENCE GUIDE

1. Critical aspects of

Competency

Assessment required evidence that the candidate :

1.1 Followed hygiene procedures1.2 Identified and responded to hygiene risk1.3 Practiced personal grooming and hygiene


2.1 Typical hygiene and control procedures in the hospitalityand tourism industries

2.2 Overview of legislation and regulation in relation to foodhandling, personal and general hygiene

2.3 Knowledge on factors which contribute to workplacehygiene problems

2.4 General hazards in handling of food, linen and laundryand garbage, including major causes of contaminationand cross-infection

2.5 Sources of and reasons for food poisoning


3.1 Ability to follow correct procedures and instructions3.2 Ability to handle operating tools/ equipment3.3 Application to hygiene principles


4.1 Hygiene procedures, actual or simulated workplace,products used in hotel/restaurant / tourism workplace


5.1 Written examination5.2 Practical demonstration





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UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS


UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes andvalues needed to perform computer operations whichincludes inputting, accessing, producing and transferringdata using the appropriate hardware and software


Italicized terms are elaborated in the Rangeof Variables1. Plan and prepare for task

to be undertaken1.1. Requirements of task are determined1.2. Appropriate hardwareand software is selected

according to task assigned and required outcome1.3. Task is planned to ensure OH & S guidelinesand

procedures are followed

2. Input data into computer 2.1. Data are entered into the computer usingappropriate program/application in accordancewith company procedures

2.2. Accuracy of information is checked andinformation is saved in accordance with standardoperating procedures

2.3. Inputted data are stored in storage mediaaccording to requirements

2.4. Work is performed within ergonomic guidelines

3. Access information usingcomputer

3.1. Correct program/application is selected based onjob requirements

3.2. Program/application containing the informationrequired is accessed according to companyprocedures

3.3. Desktop iconsare correctly selected, opened andclosed for navigation purposes

3.4. Keyboard techniques are carried out in line withOH & S requirements for safe use of keyboards


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Italicized terms are elaborated in the Rangeof Variables

4. Produce/output data usingcomputer system 4.1. Entered data are processed using appropriatesoftware commands4.2. Data are printed out as required using computer

hardware/peripheral devices in accordance withstandard operating procedures

4.3. Files and data are transferred betweencompatible systems using computer software,hardware/ peripheral devices in accordance withstandard operating procedures

5. Maintain computerequipment and systems

5.1. Systems for cleaning, minor maintenanceandreplacement of consumables are implemented

5.2. Procedures for ensuring security of data,including regular back-ups and virus checks areimplemented in accordance with standardoperating procedures

5.3. Basic file maintenance procedures areimplemented in line with the standard operatingprocedures


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RANGE OF VARIABLES

VARIABLE RANGE

1. Hardware and peripheraldevices 1.1. Personal computers1.2. Networked systems1.3. Communication equipment1.4. Printers1.5. Scanners1.6. Keyboard1.7. Mouse

2. Software Includes the following but not limited to:2.1. Word processing packages2.2. Data base packages2.3. Internet

2.4. Spreadsheets3. OH & S guidelines 3.1. OHS guidelines3.2. Enterprise procedures

4. Storage media Storage media include the following but notlimited to:4.1. diskettes4.2. CDs4.3. zip disks4.4. hard disk drives, local and remote

5. Ergonomic guidelines 5.1. Types of equipment used5.2. Appropriate furniture

5.3. Seating posture5.4. Lifting posture5.5. Visual display unit screen brightness

6. Desktop icons Icons include the following but not limited to:6.1. directories/folders6.2. files6.3. network devices6.4. recycle bin

7. Maintenance 7.1. Creating more space in the hard disk7.2. Reviewing programs7.3. Deleting unwanted files

7.4. Backing up files7.5. Checking hard drive for errors7.6. Using up to date anti-virus programs7.7. Cleaning dust from internal and external

surfaces


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EVIDENCE GUIDE


Assessment must show that the candidate:1.1. Selected and used hardware components correctly and

according to the task requirement1.2. Identified and explain the functions of both hardware andsoftware used, their general features and capabilities

1.3. Produced accurate and complete data in accordancewith the requirements

1.4. Used appropriate devices and procedures to transferfiles/data accurately

1.5. Maintained computer system


2.1. Basic ergonomics of keyboard and computer use2.2. Main types of computers and basic features of different

operating systems2.3. Main parts of a computer2.4. Storage devices and basic categories of memory2.5. Relevant types of software2.6. General security2.7. Viruses2.8. OH & S principles and responsibilities2.9. Calculating computer capacity


3.1. Reading skills required to interpret work instruction3.2. Communication skills

4. Methods ofAssessment 4.1. The assessor may select two of the followingassessment methods to objectively assess thecandidate:4.1.1. Observation4.1.2. Questioning4.1.3. Practical demonstration


5.1. Computer hardware with peripherals5.2. Appropriate software

6. Context for

Assessment

6.1 Assessment may be conducted in the workplace or in

a simulated environment


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UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES


UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills andattitudes in following health, safety and security practices. Itincludes dealing with emergency situations and maintainingsafe personal presentation standards.


Italicized items are elaborated on the Range of Variables

1. Follow workplaceprocedures for health,safety and security practices

1.1 Correct heal th, safety and secur i typroceduresare followed in line with legislation,regulations and enterprise procedures

1.2 Breaches of health, safety and securityprocedures are identified and reported in linewith enterprise procedure

1.3 Suspicious behavior or unusual occurrence arereported in line with enterprise procedure

2. Deal with emergencysituations

2.1 Emergencyand potential emergency situationsare recognized and appropriate action are takenwithin individuals scope of responsibility

2.2 Emergency procedures are followed in line with

enterprise procedures2.3 Assistance is sought from colleagues to resolve

or respond to emergency situations

2.4 Details of emergency situations are reported inline with enterprise procedures

3. Maintain safe personalpresentation standards

3.1 Safe personal standards are identified andfollowed in line with enterprise requirements


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RANGE OF VARIABLES

VARIABLE RANGE

1. Health, safety and security

procedures

May include but are not limited to :

1.1 use of personal protective clothing andequipment

1.2 safe posture including sitting, standing, bending1.3 manual handling including lifting, transferring1.4 safe work techniques including knives and

equipment, handling hot surfaces, computersand electronic equipment

1.5 safe handling of chemicals, poisons anddangerous materials

1.6 ergonomically sound furniture and work stations1.7 emergency fire and accident

1.8 hazard identification and control1.9 security of documents, cash, equipment, people1.10 key control systems

2. Breaches of procedure May include but are not limited to :2.1 loss of keys2.2 strange or suspicious persons2.3 broken or malfunctioning equipment2.4 loss of property, goods or materials2.5 damaged property or fittings2.6 lack of suitable signage when required2.7 lack of training on health and safety issues2.8 unsafe work practices

3. Emergency May include but is not limited to :3.1 personal injuries3.2 fire3.3 electrocution3.4 natural calamity i.e. earthquake/flood3.5 criminal acts i.e. robbery


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EVIDENCE GUIDE


Assessment requires evidence that the candidate :1.1 Complied with industry practices and procedures1.2 Used interactive communication with others

1.3 Complied with workplace safety, security and hygienepractices1.4 Identified faults & problems and the necessary corrective

action1.5 Promoted public relation among others1.6 Complied with quality standards1.7 Responded to emergency situations in line with enterprise

guidelines1.8 Complied with proper dress code

2. UnderpinningKnowledge and

Attitude

2.1 Communication2.1.1 Interactive communication with others

2.1.2 Interpersonal skills2.1.3 Good working attitude2.1.4 Ability to work quietly; with cooperation; patience,

carefulness, cleanliness and aesthetic values2.1.5 Ability to focus on task at hand

2.2 Systems, Processes and Operations2.2.1 Workplace health, safety and security procedures

2.2.2 Emergency procedures2.2.3 Personal presentation

2.3 Safety Practices2.3.1 Proper disposal of garbage

2.3.2 Practice safety measures2. 3.3 5S Implementation3. Underpinning

Skills3.1 Ability to make decision3.2 Time management3.3 Ability to offer alternative steps3.4 Care in handling and operating equipment


4.1 Procedures Manual on safety, security, health andemergency

4.2 Availability of tools, equipment, supplies and materials5. Methods of

Assessment5.1 Written examination5.2 Practical demonstration

5.3 Interview6. Context ofAssessment




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UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICE


UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills andattitudes in providing effective customer service. It includesgreeting customer, identifying customer needs, deliveringservice to customer, handling queries through telephone,fax machine, internet and email and handling complaints,evaluation and recommendation.


Italicized items are elaborated in the Range of Variables

1. Greet customer 1.1 Guests are greeted in line with enterpriseprocedure

1.2 Verbal and non-verbal communications areappropriate to the given situation

1.3 Non verbal communicat ionof customer isobserved responding to customer

1.4 Sensitivity to cul tural and social di f ferencesisdemonstrated

2. Identify customer needs 2.1 Appropriate interpersonal ski l lsare used toensure that customer needs are accuratelyidentified

2.2 Customer needsare assessed for urgency sothat priority for service delivery can be identified

2.3 Customers are provided with information2.4 Personal limitation in addressing customer

needs is identified and where appropriate,assistance is sought from supervisor

3. Deliver service tocustomer

3.1 Customer needs are promptly attended to in linewith enterpr ise procedure

3.2 Appropriate rapport is maintained with customerto enable high quality service delivery

3.3 Opportunity to enhance the quality of serviceand products are taken wherever possible


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Italicized items are elaborated in the Range of Variables

4. Handle queries through

telephone, fax machine,internet and email

4.1 Use telephone, computer, fax machine, internet

efficiently to determine customer requirements4.2 Queries/ information are recorded in line withenterprise procedure

4.3 Queries are acted upon promptly and correctlyin line with enterprise procedure

5. Handle complaints,evaluation andrecommendations

5.1 Guests are greeted with a smile and eye-to-eyecontact

5.2 Responsibility for resolving the complaint istaken within limit of responsibility

5.3 Nature and details of complaint are established

and agreed with the customer5.4 Appropriate action is taken to resolve thecomplaint to the customers satisfactionwherever possible


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RANGE OF VARIABLES

VARIABLE RANGE

1. Non-verbal communication 1.1 body language1.2 dress and accessories1.3 gestures and mannerisms1.4 voice tonality and volume1.5 use of space1.6 culturally specific communication customs and

practices

2. Cultural and socialdifferences

Includes but are not limited to :2.1 modes of greeting, farewelling and conversation2.2 body language/ use of body gestures2.3 formality of language

3. Interpersonal skills 3.1 interactive communication3.2 public relation3.3 good working attitude3.4 sincerity3.5 pleasant disposition3.6 effective communication skills

4. Customer needs Customer with specific needs may include :4.1 those with a disability4.2 those with special cultural or language needs4.3 unaccompanied children4.4 parents with young children4.5 pregnant women4.6 single women

5. Enterprise procedure Protocol and enterprise procedures may include :5.1 modes of greeting and farewelling5.2 addressing the person by name5.3 time-lapse before a response5.4 style manual requirements5.5 standard letters and proformas


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EVIDENCE GUIDE


Assessment requires evidence that the candidate :1.1 Complied with industry practices and procedures1.2 Used interactive communication with others

1.3 Complied with occupational, health and safety practices1.4 Promoted public relation among others1.5 Complied with service manual standards1.6 Demonstrated familiarity with company facilities, products

and services1.7 Applied company rules and standards1.8 Applied telephone ethics1.9 Applied correct procedure in using telephone, fax machine,

internet1.11 Handled customer complaints

2. UnderpinningKnowledge and

Attitude

2.1 Communication2.1.1 Interactive communication with others2.1.2 Interpersonal skills/ social graces with

sincerity2.2 Safety Practices

2.2.1 Safe work practices2.2.2 Personal hygiene

2.3 Attitude2.3.1 Attentive, patient and cordial2.3.2 Eye-to-eye contact2.3.3 Maintain teamwork and cooperation

2.4 Theory2.4.1 Selling/upselling techniques2.4.2 Interview techniques2.4.3 Conflict resolution2.4.4 Communication process2.4.5 Communication barriers


3.1 Effective communication skills3.2 Non-verbal communication - body language3.3 Good time management3.4 Ability to work calmly and unobtrusively effectively3.5 Ability to handle telephone inquiries and

conversations3.6 Correct procedure in handling telephone inquiries3. 7 Proper way of handling complaints


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May include:

4.1 Availability of telephone, fax machine, internet, etc.

4.2 Availability of data on projects and services; tariff andrates, promotional activities in place etc.4.3 Availability of office supplies


5.1 Written examination5.2 Practical demonstration





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CORE COMPETENCIES

UNIT OF COMPETENCY: CLEAN AND MAINTAIN KITCHEN PREMISES


UNIT DESCRIPTOR : This unit deals with the skills and knowledge on cleaningand maintaining kitchens, food preparation and storageareas in commercial cookery or catering operations.


i ta l ic ized terms are elaborated in the Range of Variables1. Clean, sanitize and store

equipment1.1 Chemicals are selected and used for cleaning

and/or sanitizing kitchen equipmentandutensils

1.2 Equipment and/or utensils are cleaned and/orsanitized safely and according tomanufacturers instructions

1.3 Clean equipment and utensils are stored orstacked safely in the designated place

1.4 Cleaning equipment are used safely inaccordance with manufacturers instructions

1.5 Cleaning equipment are assembled anddisassembled safely

1.6 Cleaning equipment are stored safely in thedesignated position and area

2. Clean and sanitizepremises

2.1 Cleaning schedules are followed based onenterprise procedures

2.2 Chemicals and equipment for cleaning and/orsanitizing are used safely

2.3 Walls, floors, shelves and working su rfaces arecleanedand/or sanitized without causingdamage to health or property

2.4 First aid procedures are followed if accidentcaused by chemicals happens

3. Handle waste and linen 3.1 Wastes are sorted and disposed according to

hygiene regulations, enterprise practices andstandard procedures3.2 Cleaning chemicals are disposed safely and

according to standard procedures3.3 Linens are sorted and safely removed

according to enterprise procedures


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RANGE OF VARIABLES

This unit applies to hospitality and catering operations where food is prepared and served. Itmay include the preparation of Filipino, Asian and international cuisines. The followingexplanations identify how this unit may be applied in different workplaces, sectors andcircumstances.

VARIABLE RANGE

1. Equipment to be cleaned and/orsanitized

May include but are not limited to:1.1 Crockery1.2 Glassware1.3 Cutlery1.4 Utensils1.5 Pots, pans, dishes1.6 Containers

1.7 Chopping boards1.8 Garbage bins1.9 Exhaust fans

2. Surfaces to be cleaned May include but are not limited to:2.1 Walls2.2 Floors2.3 Shelves2.4 Benches and working surfaces2.5 Ovens, stoves, cooking equipment and

appliances2.6 Fridges, freezers and cool rooms

2.7 Store rooms and cupboards2.8 Extraction fans2.9 Grease traps2.10 Drains

3. Cleaning equipment May include but not limited to:3.1 Dishwashers3.2 Floor scrubbers/polishers3.3 Pressurized steam/water cleaners3.4 Extraction fans

4. Linen May include but are not limited to:4.1 Napkins

4.2 Table cloths4.3 Serving cloths4.4 Tea towels4.5 Clothing4.6 Cleaning cloths


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Cleaned all food preparation and presentation areas

hygienically and in accordance with food safety andoccupational health and safety regulations1.2 Cleaned various types of surfaces, large and small

equipment/utensils commonly found in a commercialkitchen


2.1 Various types of chemicals and equipment for cleaning andsanitizing and their uses

2.2 Occupational health and safety requirements for bending,lifting, carrying and using equipment

2.3 Logical and time-efficient work flow2.4 Environmental-friendly products and practices in relation to

kitchen cleaning2.5 Hygiene and cross-contamination issues related to foodhandling and preparation


3.1 Sanitizing and disinfecting procedures and techniques3.2 Using and storing cleaning materials and chemicals3.3 Waste management and disposal procedures and practices


The following resources MUST be provided4.1 Access to fully equipped commercial kitchen and storage

areas

4.2 Access to relevant cleaning materials and equipment forkitchen areas5 Methods of

AssessmentCompetency may be assessed through:5.1 Direct observation of the candidate while cleaning a kitchen5.2 Written or oral questions to test knowledge of candidates on

cleaning materials and equipment and hygiene issues5.3 Review of portfolios of evidence and third party workplace

report of on-the-job performance of the candidate

6 Context forAssessment

6.1 Assessment may be done in the workplace or in a simulatedworkplace setting (assessment centers)

6.2 Assessment activities are carried out through an accreditedassessment center


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UNIT OF COMPETENCY: ORGANIZE AND PREPARE FOOD


UNIT DESCRIPTOR : This unit deals with the skills, knowledge and desirable attitudesrequired to organize and prepare a variety of foods for thekitchen of a hospitality or catering operation. It focuses ongeneral food preparation techniques.

The term organizing and preparing food is also referred to asmise-en-place and includes basic preparation prior to servingfood. This may involve cooking components of a dish but doesnot include the actual presentation.


Italicized terms are elaborated in the Range of Variables1. Prepare tools and equipmentfor use

1.1 Tools and equipment are identified based on therequired tasks

1.2 Tools and equipment are checked for defects,damages, and/or condition in accordance withmanufacturers manual

1.3 Equipment are cleaned based on correct typeand size, and is safely assembled and readiedfor use in accordance with enterprise procedures

2. Assemble and prepareingredients for menu items

2.1 Ingredients are identified correctly, according tostandard recipes, recipe cards or enterprise

requirements2.2 Ingredients are assembled according to correctquantity, type and quality required

2.3 Ingredients are prepared based on the requiredform and time frame

3. Prepare dairy, dry goods, fruitsand vegetables

3.1 Foods are prepared according to correct weight,amount and/or number of portions

3.2 Vegetables and fruits are cleaned, peeled and/orprepared as required for menu items

3.3 Dairy products are prepared as required formenu items and handled safely

3.4 Measure, sift where appropriate, and use drygoods as required for menu items3.5 General food items are prepared correctly as

required for menus3.6 Products are stored and placed in correct storage

facilities hygienically


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Italicized terms are elaborated in the Range of Variables4. Prepare meat, seafood and

poultry4.1 Foods are prepared and portioned accurately,

according to size and/or weight as required bymenu items

4.2 Meat are prepared, trimmed, minced or sliced inaccordance with standard enterprise procedures

4.3 Fish and seafood are prepared, cleaned, and/orfillet according to required procedures

4.4 Poultry are trimmed and prepared as required4.5 Meat, seafood and poultry are stored hygienically


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RANGE OF VARIABLES

This unit applies to hospitality and catering operations where food is prepared and served. Itmay include the preparation of Filipino, Asian and international cuisines. The following Rangeof Variables identifies how this unit may be applied in different workplaces, sectors andcircumstances.

VARIABLE RANGE

1. Foods and food types Items may include but are not limited to:1.1 Dairy products

milk yogurt cheesesalternatives (soy products)

1.2 Dry goods flours

sugars pastas rice cereals

1.3 Fruits and vegetables based on color pigments

- green, yellow, red and white based on market form

- fresh, processedfrozen, dried, canned,bottled

1.4 General food items sauces condiments and flavorings

garnishes coatings batters

1.5 Meat, seafood and poultry based on market form

- fresh- frozen- preserved- pre-prepared

standard cuts- primal and sub-primal cut- portioned sizes

internal organs1.6 Deli meat products

sausages hams salamis bacon

1.7 Beverage alcoholic non-alcoholic


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2. Equipment and technology may bemechanical or power-driven

May include but are not limited to:2.1 knives, cleavers, utensils and

measuring tools2.2 food processors, blenders and mixers2.3 slicers, choppers2.4 grills, salamanders, griddle and

broilers2.5 fryers2.6 large (fixed) equipment

for cold holdingchiller, freezer for holding warm foodbaine

marie; hot food cabinet for cookinghigh pressure, low

pressure burners; combi steamer for bakingoven, proofer,

convection ovens


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Applied hygiene and safety principles and procedures

1.2 Organized and prepared a general variety of foodsefficiently and within realistic industry timeframes


2.1 Uses and characteristics of basic food products andtypes of menus as required

2.2 Logical and time-efficient work flow2.3 Environmental considerations on food preparation2.4 Safe work practices according to occupational health and

safety principles and procedures, particularly in usingknives


3.1 Hygienic handling of food and equipment3.2 Knife handling techniques3.3 Cutting techniques for fruit and vegetables appropriate to

the style of cuisine3.4 Waste minimization techniques


The following resources MUST be provided:

4.1 Fully-equipped food preparation area (including industry-current equipment)

4.2 Use of real ingredients

4.3 Relevant food items within typical workplace conditions


Competency may be assessed through:5.1 Direct observation of the candidate while preparing food5.2 Written or oral questions to assess candidates knowledge

on preparation techniques for various food types5.3 Review of portfolios of evidence and third party workplace

reports on on-the-job performance by the candidate


6.1 Assessment may be done in the workplace6.2 Assessment activities are carried out through an

accredited assessment center


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UNIT OF COMPETENCY: SELECT, PREPARE AND COOK MEAT


UNIT DESCRIPTOR : This unit deals with the knowledge, skills and attitude inselecting, preparing, cooking and storing meats in acommercial kitchen or catering operation.


Italicized terms are elaborated in the Range of Variables1. Select meats 1.1 Primary, secondary and portioned cuts of pork,

lamb, beef and veal are selected as required formenu items

1.2 Offal and fancy meats are selected as required formenu items

1.3 Leftovers are used to minimize waste and maintainquality

1.4 Low cost cuts and meat products are selectedwhen and where appropriate

1.5 The best supplier for quality and price are selectedaccording to enterprise requirements

1.6 Appropriate purchase and storage techniques areused to minimize wastage

2. Prepare and portion meats 2.1 Suitable knives and equipm entare selected andused prior to meat preparation

2.2 Meat cuts and offal are prepared and portionedaccording to menu requirements

2.3 Suitable marinades are prepared and used whereappropriate for a variety of meat cuts

3. Cook and present meatcuts for service

3.1 Appropriate cook ing methodsare identified andused for meat cuts

3.2 A variety of primary, secondary and portioned meatcuts are cooked and presented to standard recipespecifications

3.3 A variety of offal are cooked and presentedaccording to standard recipes

3.4 Meat cuts are portioned and served according tomenu requirements

3.5 Meats are carved using the appropriate tools andtechniques taking into consideration:Meat structureBone structureMinimal waste


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Italicized terms are elaborated in the Range of Variables4. Store meat 4.1 Fresh and cryovac-packed meat are stored correctly

according to health regulations4.2 Fresh meat is aged correctly, where required, to

maximize and maintain quality4.3 Frozen meats are thawed in accordance with

enterprise procedures


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RANGE OF VARIABLES

This unit applies to all hospitality and catering enterprises where food is prepared and servedsuch as restaurants, hotels, clubs, cafeterias and other catering operations. The followingRange of Variables identifiy how this may be applied in different workplaces, sectors andcircumstances.

VARIABLE RANGE

1. Types of meat May include but are not limited to:1.1 Market forms

a. Liveb. Freshc. Frozend. Cryovace. Preserved

1.2 Cutsa. Whole carcassb. Primalc. Sub-primal or Secondaryd. Portioned cutse. Variety or Offalf. Fancy meats

2. Meat preparation techniques May include but are not limited to:2.1 Boning, cutting, trimming, mincing2.2 Weighing, portioning2.3 Larding, barding

2.4 Tenderizing, rolling, trussing2.5 Stuffing, tying and skewering

3. Cooking method May include but are not limited to:3.1 Dry method

a. Roastingb. Grillingc. Broilingd. Pan fryinge. Deep fat Fryingf. Braisingg. Stewing

h. Baking3.2 Moist method

a. Boilingb. Simmeringc. Steamingd. Poaching


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VARIABLE RANGE

4. Knives and equipment May include but are not limited to:4.1 KnivesChefs/French paring, filleting and

boning knives

4.2 Saws, meat cleaver4.3 Meat bat4.4 Meat hooks4.5 Larding needles4.6 Knife sharpening and honing equipment4.7 Mincers4.8 Bowl choppers4.9 Slicing machine4.10 Food processors4.11 Meat thermometer4.12 Weighing scales


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Explained different classifications of meats1.2 Applied safe and accurate cutting techniques1.3 Observed hygienic handling and storing of meat1.4 Prepared a range of meat dishes to enterprise standards


2.1 Characteristics of meats including type, cut, quality and fatcontent

2.2 Characteristics of different meat cuts including primary,secondary and portioned cuts

2.3 Appropriate trade names and culinary terms in accordance withstandard meat cuts

2.4 Principles and practices of storing, freezing and aging of meats2.5 Nutrition content and food values of meat

2.6 Culinary terms related to handling and storage of meatcommonly used in the enterprise and industry2.7 Uses and characteristics of various knives and equipment2.8 Safe work practices2.9 Logical and time efficient work flow


3.1 Appropriate preparation and cookery methods for various cutsand types of meat

3.2 Meat cutting techniques3.3 Knife care and maintenance3.4 Organizational skills and teamwork3.5 Principles and practices of hygienic handling and storage of

meat3.6 Costing, yield testing, portion control of meat3.7 Waste minimization techniques and environment-friendly

disposal4. Resource

ImplicationsThe following resources MUST be provided4.1 Use of a wide range of meat cuts and products.4.2 Fully-equipped, operational, commercial kitchen (including

industry-current equipment, knives)4.3 Industry-realistic ratios of kitchen staff to customers


Competency may be assessed through:5.1 Direct observation of the candidate while preparing and cooking

meat5.2 Tests on candidates knowledge of different cuts of meat5.3 Review of portfolios of evidence and third party workplace

reports of on-the-job performance by the candidate6. Context for

Assessment6.1 Assessment may be done in the workplace or in a

simulated workplace setting (assessment centers)6.2 Assessment activities are carried out through an



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UNIT OF COMPETENCY: RECEIVE AND STORE KITCHEN SUPPLIES


UNIT DESCRIPTOR : This unit deals with the outcomes required to receive andstore supplies in commercial cookery or catering operations.It focuses on the general stock handling proceduresrequired for food and kitchen-related goods.


Italicized terms are elaborated in the Range of Variables1. Take delivery of supplies 1.1 Incoming suppl iesare checked accurately as per

specifications, orders and delivery documentationtaking into account quantity, size, weight andquality, in accordance with enterprise procedures

1.2 Any variations and discrepancies are identifiedand recorded accurately and reported them to theappropriate person

1.3 Supplied items are inspected for damage, quality,expiry/use-by dates, breakages or discrepanciesand record details in accordance with enterprisepolicy

1.4 Documents are prepared (i.e. receiving report,credit memo, discrepancy reports to reflectreceived) in accordance with enterpriseprocedures

1.5 Excess stocks are managed appropriately,according to enterprise policy

2. Store supplies 2.1 Supplies are transported to the appropriatestoragepromptly, safely and without damage

2.2 Supplies are stored in the appropriate area,taking into consideration the requirements fortemperature, ventilation and sanitation

2.3 Supply levels are recorded accurately andpromptly in accordance with enterpriseprocedures

2.4 Supplies are labeled in accordance withenterprise procedures


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Italicized terms are elaborated in the Range of Variables3. Rotate and maintain supplies 3.1 Supplies are rotated in accordance with

enterprise policy3.2 Supplies are moved in accordance with safety

and hygiene requirements3.3 Quality of supplies are checked and reports are

completed as required3.4 Damaged or spoiled supplies are disposed and

reported in accordance with enterprise and/orgovernment requirements

3.5 Storage areas are maintained in optimumcondition ensuring that they are clean, well lit, atrequired temperature, free from vermin orinfestation and free from defects

3.6 Periodic inventory are conducted based on

physical and perpetual inventory needs3.7 Problems are identified and reported promptly3.8 Products are recommended for event to the head

or chef, specially for items which are nearcompromising dates


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RANGE OF VARIABLES

This unit applies to hospitality and catering operations where food is prepared and served. Itmay include the preparation of Filipino, Asian and international cuisines. The following Rangeof Variables identify how this unit may be applied in different workplaces, sectors andcircumstances.

VARIABLE RANGE

1. Supplies May include but are not limited to:1.1 Dry goods1.2 Dairy products1.3 Meat, seafood and poultry1.4 Fruit and vegetables1.5 Frozen goods1.6 Beverages

1.7 Utensils and equipment for foodpreparation pots and pans bowls and measuring cups weighing scales

1.8 Cleaning materials and equipment1.9 Linen

tea towels serviettes table cloth aprons

uniforms hair restraintstoque, caps, hairnets

1.10 Stationery, vouchers and tickets

2. Supply control systems May include but are not limited to:2.1 Manual2.2 Computerized

3. Storage May include but are not limited to:3.1 chillers3.2 Freezers

3.3 Cool rooms3.4 Dry stores


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Received and stored goods efficiently and safely

1.2 Understood the occupational health, safety and hygieneissues related to receipt, handling and storage of goods1.3 Understood proper use of chemical and material safety

data sheet should accident happen2. Underpinning

Knowledge2.1 Principles of stock control

RotationLIFO and FIFO systemsCorrect storage procedures for specific goodsFood segregationChecking for slow moving items

2.2 Common examples of stock control documentation andsystems

2.3 Suitable storage for various types of food2.4 Basic supplies and commodities knowledge2.5 Standard procedures on lifting and handling, stacking and

transporting goods2.6 Hygiene procedures on stock handling and storage2.7 Logical and time-efficient work flow


3.1 Waste minimization techniques and environment-friendlyon receipt and storage of kitchen supplies

3.2 Storing of perishable and non perishable kitchen supplies

4. Resource

Implications

The following resources MUST be provided

4.1 Access to a fully-equipped storage area for an operationalcommercial kitchen4.2 Access to perishable and non-perishable kitchen supplies


Competency may be assessed through:5.1 Direct observation of the candidate while receiving and

storing goods5.2 Written or oral questions to test knowledge of stock

procedures for different food items5.3 Review of workplace reports and records on stock control5.4 Review of candidates portfolios of evidence and third

party workplace reports of on-the-job performance by the

candidate6. Context forAssessment


6.2 Assessment activities are carried out through anaccredited assessment center


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UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS


UNIT DESCRIPTOR : This unit deals with the skills, knowledge, and attitudesrequired to prepare various stocks, sauces and soupsin a commercial kitchen or catering operation.


Italicized terms are elaborated in the Range of Variables1. Prepare stocks, glazes and

essences required for menuitems

1.1 Ingredients and flavoring agents are usedaccording to standard recipes and enterprisestandards

1.2 Variety of stocks, glazes and essences are

produced according to enterprise standards1.3 Clarifying agents are used appropriately1.4 Convenience products are used appropriately

2. Prepare soups required formenu items

2.1 Correct ingredients are selected and assembledto prepare soups, including stocks andprepared garnishes

2.2 Variety of soups are prepared according toenterprise standards

2.3 Clarifying, thickening agents and convenienceproducts are used where appropriate

2.4 Soups are evaluated for flavor, color, consistency

and temperature related problems are identifiedand fixed2.5 Soups are presented at the right temperature, in

clean service ware without drips and spills, usingsuitable garnishes and accompaniments

3. Prepare sauces required formenu items

3.1 Variety of hot and cold saucesare prepared fromclassical and contemporary recipes based on therequired menu items

3.2 Derivations are made from basic sauces3.3 Variety of th ickening agents and convenience

products are used appropriately

3.4 Sauces are evaluated for flavor, color andconsistency and problems are identified and fixedin accordance with enterprise policy


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Italicized terms are elaborated in the Range of Variables4. Store and reconstitute

stocks, sauces and soups4.1 Stocks, sauces and soups are stored correctly to

maintain optimum freshness and quality4.2 Stocks, sauces and soups are reconstituted to

appropriate standards of consistency


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RANGE OF VARIABLES

This unit applies to all hospitality and catering enterprises where food is prepared and servedsuch as restaurants, hotels, clubs, cafeterias and other catering operations. The followingexplanations identify how this may be applied in different workplaces, sectors andcircumstances.

VARIABLE RANGE

1. Selection of stocks and sauces May Include but are not limited to:1.1 Stocks

a. darkb. lightc. beefd. chickene. vegetable

f. fish1.2 Sauces

a. basic and finished saucesb. reduced saucesc. thickened sauces

1.3 Hot, warm and cold emulsions2. Soups May include but are not limited to:

2.1 Thin Clear Consomme

2.2 Naturally thick

2.3 Artificially thickened2.4 Specialty soupsbouillabaisse, chowders,

etc.

3. Stocks and sauces May include but are not limited to:3.1 Stocks

Beef stock Chicken stock Fish stock Vegetable stock

Brown stock3.2 Sauces White Brown Red Yellow


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VARIABLE RANGE

4. Thickening agents May include but are not limited to:4.1 Fat flour

a. Roux

b. Beurre manie4.2 Starch - water

a. Flour-waterb. Starch - water

4.3 Liaison5. Convenience products May include but are not limited to:

5.1 Bases5.2 Bouillon cubes or powders5.3 Flavor enhancers5.4 Demiglaze5.5 Flavoring packssinigang, menudo, etc.


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Prepared a variety of stocks, soups and sauces from

different recipes for different cultural backgrounds1.2 Identified different classifications of stock, soups andsauces


2.1 Common problems on stocks, sauces and soups and howto identify and rectify them

2.2 Common culinary terms on stocks, soups and sauces whichare used in the industry

2.3 Appropriate substitute ingredients and food components tomeet special dietary and cultural needs

2.4 Use of various stocks and bases for a variety of soups andsauces

2.5 Hygienic principles and practices2.6 Logical and time efficient work flow3. Underpinning

Skills3.1 Principles and techniques of producing stocks and sauces

according to industry standards3.2 Organizational skills and teamwork3.3 Safe work practices3.4 Waste minimization techniques and environment-friendly

practices on handling, preparation and disposal of soups,stocks and sauces

3.5 Preparation of sauces and soups within typical workplaceconditions including working within time constraints

4. ResourceImplications The following resources MUST be provided4.1 Access to a fully-equipped operational commercial kitchen(including industry-current equipment)

4.2 Access to industry-realistic ratios of kitchen staff tocustomers

4.3 Variety of real, suitable ingredients for stocks, sauces andsoups


Competency may be assessed through:5.1 Direct observation of the candidate while making stocks, sauces

and soups5.2 Demonstration of sample dishes prepared by the candidate5.3 Written or oral questions to test candidates knowledge on

sauces, soups and stocks5.4 Review of portfolios of evidence and third party workplace reports

of on-the-job performance by the candidate, e.g. menus6. Context for

Assessment6.1 Assessment may be done in the workplace or in a

simulated workplace setting (assessment centers)6.2 Assessment activities are carried out through an



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UNIT OF COMPETENCY : PREPARE, COOK AND SERVE FOOD FOR MENU


UNIT DESCRIPTOR : This unit deals with the processes and activitiesrequired to organize, produce and serve food formenus.

ELEMENT PERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables

1. Coordinate, organize andprepare for food service

1.1 Commodity quantities, style, and qualityrequirements are determined according to menu,recipes and specifications

1.2 Clear, complete and appropriate jobs checklist

for food is prepared1.3 Menu requirements and job roles are liaised withother team members based on enterpriseprocedures

1.4 Work schedules are developed and followed tomaximize efficiency considering roles andresponsibilities of other team members

1.5 Food i temsare organized and preparedincorrect quantities as required

1.6 Ready-to-serve foods are stored appropriately2. Cook and serve menu items for

food service

2.1 Appropriatecomm ercial equipm ent are

identified and used to prepare menu items2.2 Menuitems are cooked and served according tomenu and service style using appropriatecookery methods

2.3 Menu items and ingredients are adjusted to meetspecial requests of customers

2.4 Menu items are cooked and served to meetcustomer expectations on quality, presentationand timeliness of delivery

2.5 Workplace safety and hygienic procedures arefollowed according to enterprise and legislative

requirements3. Coordinate and complete end ofservice requirements

3.1 End of service proceduresare coordinatedaccording to enterprise practices

3.2 Food items are stored appropriately to minimizefood spoilage and wastage

3.3 Post service de-briefing are conducted accordingto enterprise policy and procedures


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RANGE OF VARIABLES

This unit applies to hospitality and catering operations where food is prepared and served. Thefollowing Range of Variables identify how this unit may be applied in different workplaces andcircumstances.

VARIABLE RANGE

1. Food service period May include but are not limited to:1.1 Breakfast1.2 Lunch1.3 Dinner1.4 snacks1.5 Special functions i.e. cocktails, buffet, sit-down

2. Food items to be prepared,cooked and served

May include but are not limited to:2.1 Appetizers and salads2.2 Stocks, sauces and soups2.3 Vegetables, eggs and starch2.4 Poultry and game2.5 Fish and seafood2.6 Meatbeef or pork based products2.7 Hot and cold desserts2.8 Pastries, cakes and yeast goods

3. Commercial equipment May include but are not limited to:3.1 Electric, gas or induction ranges3.2 Ovens, including combi ovens

3.3 Microwaves3.4 Grills and griddles3.5 Deep fryers3.6 Salamanders3.7 Food processors3.8 Blenders3.9 Mixers3.10 Slicers3.11 Pans3.12 Utensils3.13 Tilting frypan

3.14 Steamers3.15 Baine marie3.16 Mandoline

4. Types of menu May include but are not limited to:4.1 la carte4.2 Set (table dhte)4.3 Buffet


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VARIABLE RANGE

5. Cookery methods May include but are not limited to:5.1 Boiling5.2 Poaching

5.3 Steaming5.4 Stewing5.5 Braising5.6 Roasting5.7 Baking5.8 Grilling5.9 Broiling5.10 Pan searing5.11 Pan frying5.12 Deep frying

6. Special requests or dietary

requirements

May include but are not limited to:

6.1 Cultural needs and restrictions6.2 Specific dietary requirements such as food

exclusions due to medical conditions andmedications (allergies, diseases,etc.) anddiabetic/other diets

6.3 Preferences for particular ingredients andcooking methods , e.g. vegetarians

7. Organizing and preparingfood items (mise-en-place)

May include but are not limited to:7.1 Cleaning and preparing vegetables and other

commodities7.2 Preparing and portioning of meat, poultry and

fish7.3 Preparing stocks, sauces and dressings.7.4 Preparing garnishes7.5 Cooking soups and other pre-cooked items.7.6 Preparing/cooking desserts.7.7 Serviceware and equipment

8. End of service procedures May include but are not limited to:8.1 Safe storage of food items8.2 Cleaning procedures on kitchen and its

equipment

8.3 De-briefing sessions8.4 Quality reviews8.5 Re-stocking8.6 Preparations for the next food service period


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Prepared, cooked and served a variety of menu items to

meet customer expectations on quality using cookerymethods, food items and menu styles as specified in theRange of Variables

1.2 Carried out a number of activities simultaneously1.3 Worked within normal operating conditions of a

commercial kitchen including time constraints andindustry-realistic ratios of kitchen staff to customers


2.1 Characteristics of different foods from all main foodcategories and appropriate cookery methods for eachcategory

2.2 Standard recipes for variety of dishes or menu items2.3 Team coordination based on task allocation2.4 Principles and practices related to food safety2.5 Use of correct culinary terminologies in kitchen

communication


3.1 Integration and application of kitchen skills including mis-en-place, basic methods of cookery and food presentationtechniques

3.2 Portion control and waste minimization techniques3.3 Planning and organizing work in the kitchen environment

including prioritizing, sequencing and monitoring of tasksand processes3.4 Safe work practices on bending, lifting, using cutting

implements, operating appliances and other equipmentthat may cause hazard accidents


The following resources MUST be provided:4.1 Access to a fully-equipped operational commercial kitchen4.2 Range of suitable ingredients for preparing, cooking and

serving food items for a menu4.3 Access to industry realistic ratios of kitchen staff to

customers typical to a busy commercial food outlet4.4 Access to a busy commercial food outlet


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Competency may be assessed through:5.1 Portfolio Report such as training record book used as part

of apprenticeship or traineeship arrangements, samplingof menu items prepared by the candidate

5.2 Direct observation of the candidate while preparing andcooking food items in a commercial kitchen

5.3 Third Party Report such as feedback from customerabout menu items and speed and timing of service

5.4 Written or oral questions to test candidates knowledge oncommodities, cookery techniques, equipment and foodhygiene

5.5 Review of portfolios of evidence and third party workplacereports of on-the-job performance by the candidate



6.2 Assessment activities are carried out through anaccredited assessment center


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UNIT OF COMPETENCY: PREPARE APPETIZERS AND SALADS (HOT ANDCOLD)


UNIT DESCRIPTOR : This unit deals with the skills and knowledge required inpreparing and presenting appetizers and salads in acommercial kitchen or catering operation.


Italicized terms are elaborated in the Range of Variables1. Prepare and present a

variety of salads anddressings

1.1 Suitable ingredients are chosen based onenterprise quality standard for salads anddressings

1.2 Salads are prepared using fresh (seasonal)ingredients according to acceptable enterprisestandards to maximize eating qualities,characteristics and taste

1.3 Saucesand dressingsare prepared suitable toeither incorporate into, or accompany salads

1.4 Saladsare presented attractively according toenterprise standards

2. Prepare and present a rangeof hot and cold appetizers

2.1 Appetizersare produced (to an acceptable enterprisestandard) using the correct ingredients ensuring: Symmetry and neatness of presentation Appropriate ingredientcombinations Precise and uniform cut ingredients

Attractive service ware and garnishes2.2 Glazes are correctly selected and prepared, where

required2.3 Correct equipment are selected and used in the

production of appetizers2.4 Quality trimmings and other leftovers are utilized

where and when appropriate2.5 Appetizers are prepared and presented hygienically,

logically and sequentially within the requiredtimeframe

2.6 Appetizers are presented attractively according toclassical, cultural and enterprise standards

3. Store appetizers and salads 3.1 Appetizers and salads are kept in appropriateconditions based on enterprise procedures

3.2 Required containers are used and stored inproper temperature to maintain freshness, qualityand taste


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RANGE OF VARIABLES

This unit applies to hospitality and catering operations where food is prepared and served. Itmay include the preparation of Filipino, Asian and international cuisines. The following Rangeof Variables identifies how this unit may be applied in different workplaces, sectors andcircumstances.

VARIABLE RANGE

1. Dressings and sauces May include but are not limited to:1.1 Classical

1.1.1 Egg oil emulsions1.1.2 Vinegar oil dressings

1.2 Contemporary1.2.1 Salsa1.2.2 Fruit sauces

1.2.3 Others1.3 Cold dressings

2. Salads May include but are not limited to:2.1 Leafy2.2 Non-leafy2.3 Combination2.4 Congealed2.5 Fruit2.6 Cooked

3. Types of salads May include but are not limited to:

3.1 Cold3.2 Warm3.3 Hot

4. Appetizers May include but are not limited to:4.1 Hors d oevres hot or cold4.2 Canapes4.3 Savouries4.3 Antipasto4.4 Tapas4.5 Finger foods4.6 Sandwicheshot or c